Ingredients :

• Ground beef — Get 15 to 20% fat content. Beef that is too lean dries out on the plancha and lacks character—the fat provides the juiciness and that little crust that forms when it caramelizes.
• Aged cheddar (sharp cheddar) — Mild cheddar melts well but brings nothing in terms of taste. Sharp has that slight tang that stands up to the beef and pickles. If you can, grate it yourself—pre-shredded cheese contains starch that sabotages the melt.
• Dill pickles — The detail most people under-dose. These pickles provide the acidity that lightens everything else and reminds you of a real burger. Use thin slices—thick rounds overflow and make the assembly complicated.
• Large flour tortillas — Minimum 25 cm in diameter. Smaller, and you’ll struggle to fold cleanly and the filling will overflow. Flour tortillas hold up better to heat than corn ones for this type of dry cooking on a hot plate.